For marinade: Combine maple syrup, horseradish, mustard, ancho chile powder, ¼ tsp. of the salt and ⅛ tsp. of the black pepper. Place in self-closing plastic bag. Add turkey tenders. Marinate in refrigerator 30 minutes to 1 hour.
Spray cold grate of outdoor grill with cooking spray. Preheat grill for medium direct heat.
Preheat oven to 350°F. Spread bread cubes on bottom of large shallow baking pan. Bake 30 minutes, or until lightly browned and dried, stirring occasionally.
Preheat oven to 375°F. Spray 13×9-inch baking dish with cooking spray. Set aside.
Place pan drippings in medium saucepan.
Heat oil in large skillet over medium heat. Add poblano peppers and onion. Cook and stir 8 minutes or until vegetables are tender. Stir in tomatoes, beans, rice and turkey.
Line each pita pocket with lettuce leaf. Add 2 slices tomato. Add 4 pieces avocado to each pita half.
Heat oil in large saucepan over medium heat. Add onion, celery, bell pepper and garlic. Cook 8 minutes or until vegetables are tender, stirring frequently.